The Kir Royale
The original version of this bubbly aperitif was born in Burgundy in the 1940s when Frenchman Félix Kir, a priest, WWII resistance fighter, and politician, mixed a local Aligoté white wine with blackcurrant liqueur to serve to fellow delegates. Take the
royale approach by kicking up the traditional Kir and replacing the white wine with champagne.
You Will Need:
½ ounce crème de cassis
5 to 6 ounces champagne, chilled
Lemon twist for garnish
Simply add crème de cassis to a champagne flute and top with your choice of bubbly!
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